Raspberry Pie with Streusel Topping

published Apr 7, 2023
Raspberry Pie with Streusel Topping Recipe

This pie gives you a tart, fruity raspberry filling and crumbly streusel filling, all on the flakiest pie crust.

Serves8-10

Makes1 (9-inch) pie

Prep20 minutes

Cook1 hour to 1 hour 15 minutes

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Credit: Photo: Lucy Schaeffer; Food Styling: Kristina Razon

Have you ever had a raspberry pie? If you haven’t, you’re not alone — I hadn’t until recently (and I worked in a pie shop for over four years!). This raspberry pie with streusel topping might just be one of my favorite fruit pies yet. Every forkful delivers a balanced bite of juicy, sweet-tart berry filling, crumbly streusel, and flaky crust. It’s delightful with freshly whipped cream or vanilla ice cream. And, if you’re a fan of pie for breakfast like me, it’s great with a steaming hot mug of coffee or tea. 

How to Make Raspberry Pie with Streusel Topping

This recipe starts with taking care of the pie crust, which can be homemade or store-bought. You just roll out the dough, press it into a pie pan, and crimp the edges. While the crust firms up in the fridge, throw together the streusel: Combine all-purpose flour, light brown sugar, granulated sugar, and kosher salt in a bowl, and scatter softened unsalted butter over the top. Work the ingredients together with your fingers until the streusel feels like damp sand, then let chill.

Meanwhile, fold together fresh or frozen raspberries, granulated sugar, cornstarch, kosher salt, freshly squeezed orange juice, and vanilla extract until well combined. I like adding orange juice because it complements raspberry’s citrusy flavor while taming its tartness. Scrape the filling into the pie crust, spread the streusel evenly over the filling, and bake until golden brown.

Credit: Photo: Lucy Schaeffer; Food Styling: Kristina Razon

Can You Use Frozen Raspberries?

Yes! If you use frozen raspberries, there’s no need to thaw; just add them to the filling straight from the freezer. 

What Is the Best Thickener for Raspberry Pie?

I tested this pie with three different thickeners: all-purpose flour, tapioca starch, and cornstarch. The pie thickened with flour had a slightly pasty texture and duller-looking filling. Meanwhile, the pies thickened with tapioca starch and cornstarch had a bright, glossy filling. Plus, they served up neat slices that didn’t ooze fruit everywhere. In the end, I call for cornstarch since it is a common pantry staple, whereas tapioca starch isn’t as readily available in grocery stores (but can be easily purchased online). (If you have tapioca starch, you can use an equal amount of it in place of the cornstarch.)

If You’re Making Raspberry Pie with Streusel Topping, a Few Tips

  • Use fresh or frozen raspberries. This pie works well with fresh or frozen raspberries, so feel free to use ripe fresh raspberries, frozen berries, or even a mix of the two.
  • Customize your streusel topping. The streusel for this pie is extremely adaptable — you can use all brown sugar, add a pinch of ground cinnamon, throw in a handful of sliced almonds, or sub in some whole wheat flour for up to half of the all-purpose flour. 
  • Cool the pie for at least three hours. You’ll want to let the pie cool at room temperature for at least three hours before slicing, otherwise the filling will be loose. 

Raspberry Pie with Streusel Topping Recipe

This pie gives you a tart, fruity raspberry filling and crumbly streusel filling, all on the flakiest pie crust.

Prep time 20 minutes

Cook time 1 hour to 1 hour 15 minutes

Makes 1 (9-inch) pie

Serves 8-10

Nutritional Info

Ingredients

For the crust and streusel topping:

  • 6 tablespoons

    unsalted butter

  • 1

    homemade or store-bought pie crust, thawed if frozen

  • 1 cup

    all-purpose flour, plus more for rolling

  • 2 tablespoons

    packed light brown sugar

  • 2 tablespoons

    granulated sugar

  • 1/4 teaspoon

    kosher salt

For the filling and serving:

  • 1

    medium orange

  • 1 1/4 cups

    granulated sugar

  • 1/3 cup

    cornstarch

  • 1/4 teaspoon

    kosher salt

  • 6 cups

    fresh or frozen raspberries (do not thaw, about 28 ounces)

  • 1 1/2 teaspoons

    vanilla extract

  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Prepare the crust and streusel topping:

  1. Cut 6 tablespoons unsalted butter into small pieces and let sit at room temperature until softened.

  2. Roll out 1 pie dough on a lightly floured work surface into a 12-inch round. Transfer to a regular 9-inch pie pan (not deep dish). Press the dough into the bottom and up the sides. Trim all but 1 inch of the overhanging dough, then crimp the edges. Refrigerate for at least 30 minutes until very cold and firm. Meanwhile, make the streusel.

  3. Place 1 cup all-purpose flour, 2 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Scatter the butter over the flour mixture. Using your fingers, rub the butter together with the dry ingredients until all of the butter is thoroughly broken down and the mixture feels like damp sand.

  4. Cover and refrigerate for at least 15 minutes. Meanwhile, arrange a rack in the lower-middle of the oven and heat the oven to 400°F.

Make the filling:

  1. Juice 1 medium orange until you have 3 tablespoons. Place 1 1/4 cups granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the orange juice, 6 cups fresh or frozen raspberries, and 1 1/2 teaspoons vanilla extract. Gently fold together with a flexible spatula until the sugar and cornstarch are mostly dissolved and the filling is well combined.

  2. Line a baking sheet with parchment paper. Place the crust on the baking sheet. Pour the filling into the crust and spread into an even layer. Sprinkle the streusel evenly over the top, going all the way to the edges of the crust.

  3. Bake until the filling is bubbling around the edges and the streusel and crust are golden brown, about 1 hour to 1 hour and 15 minutes; check after 50 minutes and tent loosely with aluminum foil if the top is becoming too dark. Transfer the pie to a wire rack and let cool for at least 3 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.

Recipe Notes

Storage: Wrap leftovers tightly in aluminum foil and store at room temperature for up to 3 days. Uncover and reheat in a 350°F oven until warmed through, about 10 minutes.

Make ahead: The streusel can be made up to 3 days ahead and refrigerated in an airtight container.